Ultimate Flaky Buttermilk Biscuits
By Andrew Janjigian
Appears in Cook's Illustrated September/October 2015, America's Test Kitchen TV
WHY THIS RECIPE WORKS
For the ultimate flaky biscuits, we grate the butter so that it’s evenly distributed in the flour mixture, which is key for flakiness. Freezing the butter prior to grating ensures that it stays in individual pieces throughout the mixing and...